Рецепт Cottage Pie with a Southwestern Twist.
Pages
Cottage Pie with a Southwestern Twist.
Cottage Pie (made with ground beef) is the American version of Shepherd's Pie; a staple of the UK, Scotland and Ireland made with ground lamb; both have simple vegetables added and a mashed potato topping. This new version of mine is going to have a Southwestern twist by using a cornbread topping, adding beans, chili powder and cilantro.
A time saver with this recipe is that the topping bakes along with the casserole, instead of having to make it ahead.
Beef
Casserole with Cornbread Topping
1 (12 oz.) frozen mixed
vegetables
- 1 (14.5 oz.) can diced
- tomatoes with sweet onions
- 1 (15.5 oz.) can white
- kidney beans (Great Northern)
- 1 tsp salt
- ½ tsp ground black pepper
- 1 tsp paprika
- 1 Tbsp crushed, dried
- cilantro
- 2 Tbsp chili powder
- 1 (8 oz.) package medium
- sharp Cheddar cheese
- 2 (7 oz.) packages
- cornbread muffin mix
- 1 (8.25 oz.) cream style
- sweet corn
Preheat oven to 375F and
lightly spray a 4-quart baking dish with non-stick cooking spray.
Brown ground beef in a
large skillet, over medium-high heat, until there is no more pink color.
In a large mixing bowl,
mix together the browned beef with the mixed vegetables, diced tomatoes, white
beans, salt, black pepper, paprika, cilantro and chili powder; spread out into
the baking dish. Spread out cheese over
the mixture.
In a medium mixing bowl,
prepare cornbread mix according to directions, but leave out the water and ¼
cup of oil; instead add in the creamed corn.
Mix thoroughly and spread out over the cheese and beef/vegetable
mixture.
Bake for 25-35 minutes;
until cornbread is golden browned; let rest 15 minutes.